The Marinade

Don’t think you have to marinate food for days in advance before grilling. Even 20 minutes makes a huge difference if the marinade is prepared rightâ¿¿and next to boiling water, making it right is the easiest and most instinctual thing you can do in your kitchen. To illustrate, a mini-primer: Use fresh herbs, but less than a handful. Garlic or shallots, chopped fine, always add flavor and depth. Good olive oil helps. Don’t go overboard on acids like vinegars; use only one-third as much as your oil (if it’s balsamic, one-fourth). Administer citrus juices and salt conservatively. The first starts cooking meat on contact; the second draws out moisture. Don’t be afraid to experiment. If you’re looking to sweeten your mix, a dollop of honey goes a long way. Last, don’t drown your meat in the marinade. A thin surface coating is all it needs.

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